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1. Preheat your oven to 160°C (320°F). Cut the beef chuck into large 6–7 cm chunks and pat dry with paper towels. Season generously with salt and black pepper.
1 kg Beef chuck,
Salt,
Black pepper
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2. In a bowl, whisk together the soy sauce, gochujang, brown sugar, grated Asian pear, minced garlic, grated ginger, gochugaru, and rice vinegar to form the braising sauce. Set aside.
6 tbsp Soy sauce,
2 tbsp Gochujang,
2 tbsp Brown sugar,
0.5 piece Asian pear,
6 clove Garlic cloves,
1 tbsp Fresh ginger,
1 tbsp Rice vinegar,
1 tsp Gochugaru
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3. Heat a large oven-safe Dutch oven over high heat and add the neutral oil. Sear the beef chunks in batches without crowding — 3–4 minutes per side — until a deep brown crust forms on all sides. Remove beef and set aside.
1 kg Beef chuck,
2 tbsp Neutral oil
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4. Pour the braising sauce into the hot Dutch oven and let it sizzle for 30 seconds, scraping up all the browned bits from the bottom. Pour in the beef stock and stir to combine. Return the seared beef to the pot — liquid should reach halfway up the meat.
1.5 cup Beef stock
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5. Bring the liquid to a gentle simmer, cover tightly with the lid, and transfer to the oven. Braise for 2.5–3 hours until the beef is completely fork-tender — a fork should slide in and twist freely with no resistance.
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6. About 45 minutes before the beef is done, cut the potatoes into roughly 3 cm chunks. Toss them with olive oil, salt, and black pepper on a large baking sheet, spreading them in a single layer. Place in the same oven as the beef and roast for 35–40 minutes, flipping once halfway, until golden and crispy on the edges.
800 g Yukon gold potatoes,
2 tbsp Olive oil,
Salt,
Black pepper
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7. Remove the beef from the oven. Transfer the braised beef to a plate and shred or chunk it roughly. Pour the remaining braising liquid into a small saucepan and simmer over medium-high heat for 5–8 minutes until it reduces into a glossy, coating sauce.
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8. Drizzle the sesame oil over the beef and toss to coat. Divide the roasted potatoes into bowls, top with the braised beef, and spoon the reduced sauce generously over the top. Garnish with sliced scallions and toasted sesame seeds.
2 tbsp Sesame oil,
3 piece Scallions,
1 tbsp Toasted sesame seeds
